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The confectionery masterpiece, covered in cream and white icing and decorated with up to 900 delicate sugar-paste flowers, is going on display at Buckingham Palace as part of an exhibition dedicated to the royal nuptials.

The top three tiers have been recreated, with new cakes made especially for the exhibition.

It has been placed in the state dining room where it can be viewed by visitors during the annual summer opening from tomorrow, July 23, to October 3.

A team of eight people worked for five weeks to make the cake, which compromises 17 individual cakes and weighs more than 70 kilograms.

The Duke and Duchess, who are both fans of fruitcakes, cut the cake with a sword - the mark where they made the incision is visible in the display.

Ms Cairns said that being commissioned to make the cake was ''wonderful but a little bit scary''.

''The cake is more or less covered in flowers,'' she said.

''The Duchess drew up a list from the language of flowers, all of them have meanings of special significance to her.

''We were told by the Duchess that lily of the valley was particularly important, it means sweetness and humility, they were used in her bouquet, the dress, on top of the cake and fresh ones were in the Abbey.''

The bride gave Ms Cairns detailed instructions for her to include 17 different blooms and foliage for their meaning or symbolism including the four flowers of the home nations - English rose, Scottish thistle, Welsh daffodil and Irish shamrock.

Ms Cairns, who lives in Leicestershire where her factory is based, said the cake was a ''very rich, dark traditional fruitcake''.